Is it possible measure reducing sugar in wines by Fehling Causse Bonnans method, without using neutral lead acetate?

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The Argentine official method to determine the content of reducing sugars in musts and wines is the Causse Bonnans Fehling method. This method requires a sampletreatment to obtain a decolorized and clear solution. Activated charcoal and lead acetate are used for this procedure. The effects of lead p...

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Autores principales: Cobos, David, Germano, Laura, Malovini, Emiliano, Paladino, Silvia
Formato: Artículo revista
Lenguaje:Español
Publicado: Facultad de Ciencias Agrarias-UNCuyo 2017
Materias:
técnicas analíticas
vino
Fehling Causse Bonnans
azúcares reductores
plomo
analytical techniques
wine
Fehling CausseBonnans
reducing sugars
lead
Acceso en línea:https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/3130
Aporte de:
Revista de la Facultad de Ciencias Agrarias UNCuyo de Universidad Nacional de Cuyo
id I11-R107article-3130
record_format ojs
institution Universidad Nacional de Cuyo
institution_str I-11
repository_str R-107
container_title_str Revista de la Facultad de Ciencias Agrarias UNCuyo
language Español
format Artículo revista
topic técnicas analíticas
vino
Fehling Causse Bonnans
azúcares reductores
plomo
analytical techniques
wine
Fehling CausseBonnans
reducing sugars
lead
spellingShingle técnicas analíticas
vino
Fehling Causse Bonnans
azúcares reductores
plomo
analytical techniques
wine
Fehling CausseBonnans
reducing sugars
lead
Cobos, David
Germano, Laura
Malovini, Emiliano
Paladino, Silvia
Is it possible measure reducing sugar in wines by Fehling Causse Bonnans method, without using neutral lead acetate?
topic_facet técnicas analíticas
vino
Fehling Causse Bonnans
azúcares reductores
plomo
analytical techniques
wine
Fehling CausseBonnans
reducing sugars
lead
author Cobos, David
Germano, Laura
Malovini, Emiliano
Paladino, Silvia
author_facet Cobos, David
Germano, Laura
Malovini, Emiliano
Paladino, Silvia
author_sort Cobos, David
title Is it possible measure reducing sugar in wines by Fehling Causse Bonnans method, without using neutral lead acetate?
title_short Is it possible measure reducing sugar in wines by Fehling Causse Bonnans method, without using neutral lead acetate?
title_full Is it possible measure reducing sugar in wines by Fehling Causse Bonnans method, without using neutral lead acetate?
title_fullStr Is it possible measure reducing sugar in wines by Fehling Causse Bonnans method, without using neutral lead acetate?
title_full_unstemmed Is it possible measure reducing sugar in wines by Fehling Causse Bonnans method, without using neutral lead acetate?
title_sort is it possible measure reducing sugar in wines by fehling causse bonnans method, without using neutral lead acetate?
description The Argentine official method to determine the content of reducing sugars in musts and wines is the Causse Bonnans Fehling method. This method requires a sampletreatment to obtain a decolorized and clear solution. Activated charcoal and lead acetate are used for this procedure. The effects of lead poisoning in humans, animals and the environment are known, so it is necessary to minimize their use to achieve sustainable production. Reducing sugars were analyzed in 149 wines and 67 grape musts. For each sample, two different treatments were used: a) 5 mL of lead acetate at 25% and 0.5 g of activated charcoal and b) adding 5 mL of distilled water and 0.5 g of activated carbon. The data were processed by performing simple linear regression analysis. Lead acetate can be eliminated in the pretreatment of must and wine samples to determine reducing sugars by Fehling Bonnans Causse method. This modification of the original technique eliminates the use of lead salts and pollution involved, without faults in the measurement of the reducing sugars.
publisher Facultad de Ciencias Agrarias-UNCuyo
publishDate 2017
url https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/3130
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first_indexed 2022-06-20T13:52:43Z
last_indexed 2022-06-20T13:52:43Z
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